Parsnip and apple soup
25g butter 1 large onion 2 cloves garlic, chopped 1 tsp coriander ½ tsp cumin 800g parsnips, peeled and chopped roughly 300g apples, peeled and chopped 1L chicken stock ½ cup cream ¼ cup chopped parsley
Melt the butter in a large pot. Add the onion and garlic. Soften for five minutes without browning. Add the coriander and cumin. Stir until fragrant. Add the parsnips, apple and chicken stock. Bring to a simmer for 20 minutes until the parsnip are completely softened. Put through a blender unti l smooth or use a hand whizz. Before serving bring back to a simmer, add the cream and parsley. Serve with roasted parsnip chips.